TIRAMISU | Valrhona
With a piping bag, draw a knot on the plate. Using the back of a spoon, draw a line to create a bed. Lay a rectangle of Capuccino Cake and place on
Ingredients
- 250g water
- 250g sugar
- 560g aged marsala
- 20g coffee beans
- 506g egg yolks
- 60g coffee beans
- 20g 3285 (GRUE DE CACAO 1KG)
- 1000g marsala syrup
- 255g whipping cream
- 30g glucose
- 30g invert sugar
- 750g whipping cream
- 345g 8118 (OPALYS 33% FEVE 3KG)
- 50g 3285 (GRUE DE CACAO 1KG)
- 190g whipping cream
- 190g milk
- 76g egg yolks
- 50g sugar
- 5g instant coffee powder
- 570g basic coffee custard
- 6g powdered gelatin
- 30g water
- 500g mascarpone
- 2g lemon zest
- 400g whipping cream
- 400g milk
- 140g egg yolks
- 70g sugar
- basic cream
- 470g 9997 (BAHIBE LACTEE 46% FEVE 3KG)
- 2g powdered gelatin
- 450g espresso
- 230g sugar
- 100g glucose
- 20g sugar
- 14g pectin NH
- 4g gelatin
- 7g lemon zest
- 4g greem cardamom
- 650g water
- 170g sugar
- 56g powdered glucose
- 28g invert sugar
- 115g non-fat dry milk
- 6g sorbet stabilizer
- 400g mascarpone
- 70g coffee beans
- 3g instant coffee powder
- 14g cocoa nibs
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